Chinese Food
Matcha and raisin biscuit
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The cranberries are gone, so I use raisins instead. In fact, I think the melon seeds should match better. But I can't buy the peeled ones. I've done a lot of things. I've been too lazy to shoot the process. Borrow this simple biscuit. Record my first recipe. Ha ha-
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready. This egg is half of what we left when we made cranberries yesterday. It's just for toda
Step2:Take out the butter in advance. Soften it until you can easily poke a hole with your fingers. Add sugar powder.
Step3:First stir it manually until the sugar powder is absorbed.
Step4:Add the Matcha powder. Stir until it's absorbed. In fact, it's OK to add it together with the low powder. I just think Matcha is easy to dissolve in oil. So I'll add the Matcha powder first
Step5:Add the yolk in two times. Beat evenly with the electric beater in the first gear. It's ok if you use the hand. It's difficult to blend.
Step6:Add the low flour and raisins in one time. Use the blender to crush the raisins first. Otherwise, the grains are too big and not delicious. Use the scraper to mix evenly. The scraper is not easy to operate. It can be operated.
Step7:Turn it over until there is no dry powder. Wrap oil paper and plug it into the mold for setting.
Step8:Refrigerate for 1 hour
Step9:Preheat at 150 ° in the oven. Slice the dough
Step10:Bake for 20 minutes, then take it out and let it cool, then put it into a can and seal it. It depends on the personal oven. The biscuits are crispy after cooling. If the biscuits are soft after cooling, they should be put back in the oven and baked for a few more minutes.
Cooking tips:There are skills in making delicious dishes.
